Sugar reduction reformulation progress: 77% of Canadian food and beverage products saw no changes in sugar levels over 4-year period

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Using the University of Toronto’s Food Label Information Program database, researchers analyzed products from 2013 to 2017 and found most (76.6%) did not undergo changes in sugar levels, 12.4% had a decrease in total sugar and 11% had an increase in total sugar contents. You  can read the article here